With over 70 fresh and vibrant recipes, ‘Guilt-Free Nice Cream‘ has everything you need to know about creating delicious and flavoursome dairy-free nice cream.
Using bananas as the base, you simply add your main ingredients of choice, churn, chill and hey presto, you have your very own healthy ice cream.
Cookie dough has to be one of the best things ever, and this version is no exception. No refined sugar and dairy-free, yet you’d never know it from how good it tastes. You can opt to eat it on its own as a lovely little snack, but swirled through peanut butter nice cream takes it to the next level. For ultimate indulgence, I love to serve this in my Edible Chocolate Bowls.
Cookie dough Nice Cream
For the cookie dough:
3 tbsp melted coconut oil
100 g (3½ oz/½ cup) coconut sugar
140 g (5 oz/½ cup) crunchy peanut butter
1 tsp vanilla extract
100 g (3½ oz/¾ cup) buckwheat flour
1/4 tsp bicarbonate of soda (baking soda)
a pinch of salt
1–2 tbsp almond milk
30 g (1 oz/1/4 cups) dark chocolate chips
For the peanut butter nice cream:
4 bananas, peeled and frozen
400 ml (14 fl oz) tinned coconut milk, chilled (thick part only)
2 tbsp peanut butter
2 tbsp maple syrup
For the cookie dough, combine the coconut oil, coconut sugar, peanut butter and vanilla extract in a bowl. Add the flour, bicarbonate of soda and salt and stir to form a soft dough that is ever so slightly crumbly. Add the almond milk for a bit of moisture, and stir in the chocolate chips.
To make the nice cream, put the bananas, coconut milk, peanut butter and maple syrup in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes completely smooth and is the consistency of soft-serve ice cream. Next, crumble three-quarters of the cookie dough into the nice cream and pour into a freezer-proof container. Scatter the rest of the dough over the top and pop back into the freezer for a couple of hours to firm up, then serve.
Recipe from Guilt-Free Nice Cream by Margie Broadhead (Hardie Grant, £12.99)
Photography by Jacqui Melville